It’s sweet corn season here in the midwest, which means it’s time to make alllllll the corn recipes. First up! This Mediterranean corn salad that features sweet and juicy caramelized corn, crisp cucumbers, juicy tomatoes, crumbled feta, and fresh herbs, all tossed in a simple homemade vinaigrette. I can’t wait for you to try it ❤️🌽.
This Mediterranean corn salad was born out of my love for this super popular Mediterranean grilled street corn recipe that Linley created a few years ago. It’s all the flavors you love from that recipe, but tossed together in a yummy salad that’s perfect for serving at literally any summer get-together.
Super duper easy to make, and keeps well for leftovers!
A refreshing summer salad with allllll the colors of the season.
A great way to use fresh sweet corn when it’s in season🌽🌽
Key Ingredients
- Sweet corn: I highly recommend using fresh sweet corn cut off the cob (the flavor and texture just can’t be beat!), but if you are in a pinch you can use frozen corn. Just be sure that you thaw the frozen corn and remove any excess moisture from the corn before using it. PS: don’t sleep on my foolproof tutorial for perfectly boiled corn on the cob 😋
- Cucumbers: The fresh, crisp CRUNCH of sliced cucumbers are integral to the Mediterranean flavors of this salad. Any variety of cucumber will work, just make sure you slice them into half moons.
- Feta crumbles: The salty, crumbly goodness of feta is also crucial to the flavor of this salad. You can use cotija or crumbled goat cheese if that’s all have on hand.
- Kalamata olives: I’m on team olives! I know not everyone is, so feel free to skip these if olives aren’t your jam. You may need a pinch or two of salt if you don’t use olives since they add such great salty flavor to the salad.
Find the full list of ingredients in the recipe card below.
Serving Suggestions
Pair this corn salad with any of my delicious summer recipes for an easy spread for any backyard BBQ. Don’t forget to check out other salad recipes, too! You’ll often find me serving this salad with one of these 3 recipes:
Mediterranean Burger with Tzatziki: the flavors of this burger obviously pair well with this corn salad — I’ve even topped these burgers with the salad itself YUM!
Spatchcock Chicken: this spatchcock chicken is flavorful, easy to pop in the oven, and served alongside this delicious summer corn salad.
Air Fryer Chicken Thighs: keep the oven off and pop these air fryer chicken thighs into the air fryer for minutes. It is a great protein option to serve with this Mediterranean corn salad.
Tips for Storing Leftovers
This Mediterranean corn salad will keep in the refrigerator for up to 5 days if it is stored in an airtight container. Add additional crumbled feta and fresh herbs and toss to combine to brighten the salad up a bit before serving leftovers.
More of My Favorite Salads
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Heat the avocado oil in a large skillet over medium/high heat. Add the corn and season with ¼ teaspoon of salt. Saute the corn for 6-9 minutes, stirring occasionally until the corn begins to carmelize and brown. Remove from the heat.
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In a large salad bowl, mix together the cucumber, red onion, sun-dried tomatoes, cherry tomatoes, feta, olive oil, red wine vinegar, lemon juice and the remaining salt.
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Once the corn has cooled, add it to the salad bowl and mix. Toss with fresh herbs and serve or transfer to the refrigerator to cool.
- Corn: You can also use fresh corn. I recommend shucking and cooking your corn following this tutorial on how to boil corn on the cob.
- Any type of cucumber can be used in this recipe. Just be sure to slice them into half-moons if you’re using a larger variety.
Calories: 213 kcal, Carbohydrates: 26 g, Protein: 6 g, Fat: 12 g, Fiber: 4 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
